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Curried Potato Salad with Red Lentils
Posted By Nava On January 30, 2000 @ 5:14 am In Everyday Meals,Lentils and peas,Main-Dish Salads,Main-Dish Salads,Vegan Dinner Recipes | 2 Comments
This luscious combination of potatoes, lentils, and tomatoes is an exotic change-of-pace from the standard varieties of potato salad.
Combine the lentils with 2 cups water in a saucepan. Bring to a simmer, then reduce the heat and simmer gently until the water is absorbed and the lentils are done but still firm, about 15 to 20 minutes. Drain off any excess cooking liquid and let the lentils cool to room temperature. Alternatively, to make ahead of time, you can pour the boiling water over the lentils in a heatproof dish, cover, and let stand until the water is absorbed and the lentils are at room temperature.
Meanwhile, cook or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, peel and dice them.
Combine the lentils and potatoes in a serving bowl and add the remaining ingredients. Toss gently but thoroughly and serve at once.
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URLs in this post:
 recipes using healthy lentils and peas.: http://www.vegkitchen.com/category/recipes/bountiful-beans/lentils-and-peas/
 Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/
 Main-Dish Salads: http://www.vegkitchen.com/category/main-dish-salads-vegan-dinner-recipes-recipes/
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